Best Reuben Mac And Cheese Recipes

Reuben Mac N Cheese image

Provided by seesko

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

salt
1 lb cavatappi pasta, hallow corkscrew shaped pasta or, other short cut
2 slices rye bread
3 tablespoons butter, plus
some butter, for buttering toast
fresh parsley leaves
1 teaspoon paprika
3 tablespoons all-purpose flour
2 cups milk
1/4 cup spicy brown mustard (recommended ( Gulden's)
1 cup shredded swiss cheese
1 cup shredded gruyere
1 cup shredded yellow cheddar cheese
3/4 lb good quality deli corned beef, sliced as thick as bacon, chopped
1 lb sauerkraut, rinsed and well drained

Steps:

Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente.
While pasta cooks, toast rye bread in toaster then butter hot bread. Coarsely chop bread and place in food processor. Add parsley and paprika to bread and process into bread crumbs, reserve.
Heat a sauce pot over medium heat. Add butter to pot and melt, whisk in flour 1 minute then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the combined cheeses into the sauce.
Preheat broiler.
Drain pasta and return to hot pot. Toss hot pasta with chopped meat and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac n cheese to casserole and top with bread crumbs and remaining cheese. Brown under broiler 3 to 4 minutes, serve.

Nutrition Facts : Calories 809.3, Fat 38.6, SaturatedFat 20, Cholesterol 138.3, Sodium 1626.6, Carbohydrate 74.3, Fiber 5.5, Sugar 3.9, Protein 40.3

Reuben Mac n Cheese image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

Salt
1 pound cavatappi, hallow corkscrew shaped pasta or, other short cut
2 slices rye bread
3 tablespoons butter plus some for buttering toast
A handful fresh parsley leaves
1 teaspoon paprika
3 tablespoons all-purpose flour
2 cups milk
1/4 cup spicy brown deli mustard (recommended: Gulden's)
1 cup shredded Swiss cheese
1 cup shredded Gruyere
1 cup shredded yellow Cheddar
3/4 pound good quality deli corned beef, sliced as thick as bacon, chopped
1 pound sauerkraut, rinsed and well drained

Steps:

Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente.
While pasta cooks, toast rye bread in toaster then butter hot bread. Coarsely chop bread and place in food processor. Add parsley and paprika to bread and process into bread crumbs, reserve.
Heat a sauce pot over medium heat. Add butter to pot and melt, whisk in flour 1 minute then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the combined cheeses into the sauce.
Preheat broiler.
Drain pasta and return to hot pot. Toss hot pasta with chopped meat and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac n cheese to casserole and top with bread crumbs and remaining cheese. Brown under broiler 3 to 4 minutes, serve.

Old-Fashioned Macaroni and Cheese image

Provided by Taste of Home

Time 1h

Yield 16 servings.

Number Of Ingredients 9

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :